Let’s talk cumin. Growing up, my mom always put it on our carrots. I didn’t get what it was or that not everyone did this until I ate at friend’s homes and their carrots were just covered in butter. Now, carrots on their own – especially ones from the farmers markets without any chemicals are deliiiicious. But a whole ton of butter? Doesn’t do much for them. Cumin on the other hand brings out a nice a little kick!
Now, because of my picture taking skills, I really didn’t do these carrots justice. They are stunning (and were yummy too – with and without the sauce). But I promise you that they would make a gorgeous addition to any Christmas dinner table.
First I recommend you start off with the best carrots you can. This does not mean the most expensive – my farmer’s market carrots are cheaper than super market carrots. But they taste better and just look better – and you want your holiday spread to be attractive! If you can only find regular carrots – don’t worry. They will still be yummy!
Then roast them in some olive oil. I like to steam them for 10 minutes first to make sure they come out soft and not hard on the inside but that’s just optional. Also, after I roast them I tend to eat some of them. I have a problem, what can I say?
Afterwards I drizzle them with the cumin cream and roast them for just a few more minutes. I used a cashew base for this, but I have recently started discovering vegan yogurts – and you could easily substitute a plain unflavored yogurt for the cashew based, and then mix in some cumin. If you aren’t following a vegan diet, use plain Greek yogurt.
So make these and “spice” up your holiday table! (I love puns. Total dork.) Happy Holidays, and Happy Eating!
- 2 bunches Carrots washes and with the stems cut off
- 1 tablespoon Olive Oil
- 1/4 cup Cashews
- 1/4 cup Almond Milk
- 1/2 teaspoon Salt
- 3 teaspoons Cumin (or more to taste)
- 1/2 tablespoon Nutritional Yeast
- Soak cashews overnight in water, or for 20 minutes in very hot water
- Steam carrots for 10 minutes in boiling water (optional)
- Preheat oven to 350°
- Place carrots in a baking pan and drizzle with olive oil. Roast for 30- 35 minutes depending on thickness of carrots
- Meanwhile, blend cashews, almond milk, salt, cumin and nutritional yeast. When carrots are done drizzle sauce over carrots and cook for 3-5 more minutes.
- Serve immediately.